Jackfruit Melt
Jackfruit melt is the jackfruit version of the famous chickpea melt!
Jackfruit is a food that has long intimidated me in the kitchen. But then I realized that it's actually much easier to prepare than I thought! I chop the jackfruit with a knife, so it’s very quick, and I can simply fry it in a pan and add sauce. It's that easy!
Since the original recipe was made with tuna, the nori brings the taste of the sea to remind fish. So if you don't have nori, it's not too bad, but I’d recommend to add more salt.
Prep : 20 min
Cooking : 15 min
Servings : 3
Ingredients
1 can (400 ml) jackfruit in brine
1 tbsp (15 ml) neutral oil
1 tsp (5 ml) nori seaweed powder
¼ cup (60 ml) water
1 celery stalk, chopped
½ onion, chopped
1 large dill pickle, chopped
¼ cup (60 ml) vegenaise (I used Hellmann's vegan mayonnaise)
1 tsp (5 ml) Dijon mustard
Salt & pepper
3 vegan naan breads (I used the Rivaj brand found at Coscto)
150 g of grilling cheeze (I used Gusta’s mozzarella cheeze)
Preparation
Preheat oven to 350 F.
Chop jackfruit into small pieces with a knife.
Heat the oil in a frying pan, then fry the jackfruit for about 5 minutes until golden.
Add the nori and water. Mix and cook for another 5 minutes.
Transfer the jackfruit to a large bowl and add celery, onion, pickle, vegenaise and Dijon mustard. Season with salt and pepper. Mix well.
On a baking sheet, line up the naan breads and spread the mixture on each of them. Top with cheeze.
Bake 15 minutes, or until topping is hot, then broil 1-2 minutes to lightly toast.
Original recipe by Your Weird Vegan Friend
